CN102100339A - Vigor brown rice meal and making method thereof - Google Patents
Vigor brown rice meal and making method thereof Download PDFInfo
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- CN102100339A CN102100339A CN2010106133121A CN201010613312A CN102100339A CN 102100339 A CN102100339 A CN 102100339A CN 2010106133121 A CN2010106133121 A CN 2010106133121A CN 201010613312 A CN201010613312 A CN 201010613312A CN 102100339 A CN102100339 A CN 102100339A
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Abstract
The invention discloses a vigor brown rice meal and a making method thereof. The making method comprises the steps of: purifying brown rice; bulking the purified brown rice through a bulking machine at a bulking temperature of 80-150 DEG C to obtain bulked brown rice; drying the bulked brown rice by a drying machine at a drying temperature of 55-110 DEG C; crushing the dried bulked brown rice to 20-60 meshes to obtain a bulked brown rice meal; removing metal foreign bodies from the bulked brown rice meal and auxiliary materials by a magnetic separator; and uniformly mixing the bulked brown rice meal with the auxiliary materials in a mixing kettle and packaging. Various tastes of brown rice vigor meal exist in the formula. The vigor brown rice meal made by using the method and the formula has multiple tastes and has the advantages of good palatability, nutrition, digestive absorption, storage resistance, eating safety, rapidness and convenience.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of preparation method of brown rice vigor meal and the brown rice vigor meal that this method is made.
Background technology
Unpolished-rice nutrient is abundant, contains the mineral matters such as calcium, iron, zinc, selenium of multivitamin, dietary fiber and needed by human, and human body is had plurality of health care functions.Brown rice is the Wholegrain that all keeps after paddy shells, and is made up of cortex, aleurone, endosperm and plumule four parts.The vitamin of cereal mainly concentrates in cortex, aleurone and the plumule of brown rice.The plumule of brown rice contains abundant vitamin, protein, carbohydrate, cellulose and unrighted acid and zinc.Cellulose is proved to be in recent years to have fat-reducing, reduce cholesterol, improves functions such as stomach function; Unrighted acid in the plumule has the cholesterol of reduction, protection action of the heart.Zinc content in the brown rice is abundant, and the diabetic is benefited.
But because brown rice is the not high grain of a kind of machining accuracy, contain more chaff layer, directly edible, palatability is poor, and raw material is single, and taste is few, is difficult for being accepted by people.This contradicts with the food demand with health care being rich in nutrient with people.
Summary of the invention
The present invention solves the above-mentioned problems in the prior art exactly, a kind of preparation method of brown rice vigor meal and the brown rice vigor meal that this method is made are provided, its brown rice vigor of producing meal has been allocated various tastes, have good palatability, trophism, the property digested and assimilated, keeping quality, edible safety, efficient and convenient.
Discover, pass through extrusion, macromolecular components in the brown rice is through moment HTHP effect, chemical change takes place, protein decomposes, and starch is by pre-gelatinization, is easilier absorbed by human consumption, the digestibility of protein and carbohydrate all is improved, and the nutrient storage rate of puffed coarse rice is high more a lot of than common cooking process.Therefore, extrusion is to improve brown rice consumption, a kind of effective way of development functionality unpolished rice food.By adding multiple auxiliary material, adjustable various tastes, unpolished rice food has good palatability, trophism, the property digested and assimilated, keeping quality, and edible safety is efficient and convenient.As add behind the hot water instantly, it is edible to become paste shape, semi-fluid shape, juice shape.Need at different tastes, the puffed coarse rice powder adds different raw materials, makes the nourishing unpounded rice powder of various tastes, has promptly made full use of the resource of brown rice, has improved the nutritive value and the edible quality of brown rice again.
In order to solve the problems of the technologies described above, the present invention takes following technical scheme:
A kind of preparation method of brown rice vigor meal is characterized in that: may further comprise the steps:
(a) brown rice is carried out purified treatment;
(b) brown rice after will purifying is expanded through bulking machine, 80～150 ℃ of swelling temperatures, puffed coarse rice;
(c) with the oven dry of puffed coarse rice drying machine, 55～110 ℃ of bake out temperatures;
(d) puffed coarse rice after will drying is crushed to 20～60 orders, the puffed coarse rice powder;
(e) puffed coarse rice powder and local flavor adjusting auxiliary material are removed metallic foreign body through concentration equipment;
(f) puffed coarse rice powder and local flavor adjusting auxiliary material are mixed in puddling still, count by weight percentage, puffed coarse rice powder 13.7～80.55%, local flavor is regulated auxiliary material 86.3～19.45%, packs.
Described brown rice is Xian brown rice or round-grained rice brown rice; In the described step (a), purified treatment adopts wet concentration or be selection by winnowing or be the artificial hand selection; In the described step (b), 110～130 ℃ of swelling temperatures; In the described step (c), bake out temperature is 100～110 ℃; In the described step (d), puffed coarse rice is crushed to 20 orders; In the described step (f), adopt the clad aluminum foil quantitative package through automatic packaging machine.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 40.6～76.61%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 3.0～7.0%, maltodextrin 5.0～15.0%, white granulated sugar 1.0～10.0%, tomato meal 2.0～5.0%, powdered beef 2.0～5.0%, freeze drying spinach sheet 0.05～0.5%, freeze drying carrot grain 0.1～1.0%, freeze drying beef granules 0.2～0.5%, tomato flavour 0.02～0.2%, beef flavor 0.02～0.2%.
A kind of brown rice vigor meal is made according to preceding method, counts by weight percentage, puffed coarse rice powder 45.5～80.55%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 1.0～5.0%, maltodextrin 5.0～15.0%, white granulated sugar 1.0～10.0%, chicken meal 2.0～5.0%, freeze drying spinach sheet 0.1～1.0%, freeze drying carrot grain 0.1～1.0%, freeze drying chicken grain 0.2～0.5%, chicken essence 0.05～2.0%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 13.7～59.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, whole milk powder 5～10%, refined salt 0.1～0.3%, white granulated sugar 10.0～20.0%, oatmeal 10.0～20.0%, fragrant taro powder 5～20%, fragrant taro essence 0.1～1.0%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 23.5～61.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, whole milk powder 5%～10%, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20%, oatmeal 10.0%～20%, cocoa power 3-10%, chocolate essence 0.1%～0.5%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 15～67.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～30.0%, oatmeal 10.0%～30.0%, coconut slurry powder 2～8%, coconut milk essence 0.1%～1.0%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 23.0～69.8%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～30.0%, soya-bean milk powder 10.0%～30.0%, soymilk essence 0.1%～1.0%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 24.0～65.9%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20.0%, oatmeal 10.0%～20.0%, walnut powder 2.0%～10.0%, lotus-seed-heart powder 2.0%～10.0%.
A kind of brown rice vigor meal, make according to preceding method, count by weight percentage, puffed coarse rice powder 33.0～64.8%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20.0%, oatmeal 10.0%～20.0%, coffee powder 5.0%～10.0%, coffee aroma 0.1%～1.0%.
The present invention has following beneficial effect: at process aspect, directly adopt the complete grain of rice expanded by expanded again making into after the brown rice pulverizing, simplified production technology, the granularity of pulverizing by control in the puffed coarse rice crushing process has improved the solubility property of puffed coarse rice powder; Aspect local flavor, focus development salty formula and sweet formula coarse rice powder series of products, and the notion of flavor type coarse rice powder series food proposed first, based on swollen coarse rice powder, add nutrients such as dietary fiber, vitamin, calcium, and different freeze-drying and dehydrating vegetables, freeze-drying and dehydrating meat grain and multiple flavor substance, develop multiple differently flavoured brown rice vigor meal.
The specific embodiment
The present invention will be further described below by specific embodiment.
In the following embodiments, the yield of puffed coarse rice powder is 85% of a brown rice inventory.
Embodiment one:
The tomato beef local flavor: this example is to make the brown rice vigor meal of 100 kilograms tomato beef local flavor.Take by weighing 47.8 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 105 ± 5 ℃, and the process pulverizer is pulverized and crossed 20～30 eye mesh screens then, obtains 40.6 kilograms of expanded coarse rice powders (85% of brown rice inventory, following examples yield are together); Take by weighing 15 kilograms of creams, 10 kilograms of white granulated sugars, 15 kilograms of maltodextrins, 7 kilograms of refined salt, 5 kilograms of tomato meals, 5 kilograms of powdered beefs, needed raw material is through the magnetic separation removal of impurities, the additive that is taken by weighing is sent in the mixer, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 20～30 eye mesh screens, in compound, add the puffed coarse rice powder then, 0.5 kilogram of freeze drying spinach sheet, 1 kilogram of freeze drying carrot grain, 0.5 kilogram of freeze drying beef granules, stir, add 0.2 kilogram of tomato flavour again, 0.2 kilogram of beef flavor, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment two:
The tomato beef local flavor: this example is to make the brown rice vigor meal of 100 kilograms tomato beef local flavor.Take by weighing 90.1 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through the selection by winnowing purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 80～110 ℃; Carry out drying subsequently, the drying machine temperature is set in 55～65 ℃, and the process pulverizer is pulverized and crossed 30～40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams, 1 kilogram of white granulated sugar, 5 kilograms of maltodextrins, 3 kilograms of refined salt, 2 kilograms of tomato meals, 2 kilograms of powdered beefs, needed raw material is through the magnetic separation removal of impurities, the additive that is taken by weighing is sent in the mixer, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 30～40 eye mesh screens, in compound, add the puffed coarse rice powder then, 0.05 kilogram of freeze drying spinach sheet, 0.1 kilogram of freeze drying carrot grain, 0.2 kilogram of freeze drying beef granules, stir, add 0.02 kilogram of tomato flavour again, 0.02 kilogram of beef flavor, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment three:
This example is to make the brown rice vigor meal of 100 kilograms tomato beef local flavor.Take by weighing 75.2 kilograms in Xian brown rice rice by weight, at first brown rice is handled through artificial hand selection's purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 130～150 ℃; Carry out drying subsequently, the drying machine temperature is set in 65～80 ℃, and the process pulverizer is pulverized and crossed 40～50 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams, 3 kilograms of white granulated sugars, 8 kilograms of maltodextrins, 5 kilograms of refined salt, 3 kilograms of tomato meals, 4 kilograms of powdered beefs, needed raw material is through the magnetic separation removal of impurities, the additive that is taken by weighing is sent in the mixer, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 40～50 eye mesh screens, in compound, add the puffed coarse rice powder then, 0.1 kilogram of freeze drying spinach sheet, 0.5 kilogram of freeze drying carrot grain, 0.3 kilogram of freeze drying beef granules, stir, add 0.1 kilogram of tomato flavour again, 0.1 kilogram of beef flavor, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment four:
Present embodiment is to make the brown rice vigor meal of 100 kilograms chicken flavor.Take by weighing 56.9 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams, 10 kilograms of white granulated sugars, 15 kilograms of maltodextrins, 5 kilograms of refined salt, 5 kilograms of chicken meals, needed raw material is through the magnetic separation removal of impurities, the additive that is taken by weighing is sent in the mixer, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 20 purpose screen clothes.In compound, add the puffed coarse rice powder then, 1 kilogram of freeze drying spinach sheet, 1 kilogram of freeze drying carrot grain, 0.5 kilogram of freeze drying chicken grain, stir, add 2 kilograms of chicken essences again, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment five:
Present embodiment is to make the brown rice vigor meal of 100 kilograms chicken flavor.Take by weighing 100.6 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 90～100 ℃, and the process pulverizer is pulverized and crossed 30 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams, 1 kilogram of white granulated sugar, 5 kilograms of maltodextrins, 1 kilogram of refined salt, 2 kilograms of chicken meals, needed raw material is sent into the additive that is taken by weighing in the mixer through the magnetic separation removal of impurities, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 30 purpose screen clothes.In compound, add the puffed coarse rice powder then, and then add 0.1 kilogram of freeze drying spinach sheet, 0.1 kilogram of freeze drying carrot grain, 0.2 kilogram of freeze drying chicken grain, stir, add 0.05 kilogram of chicken essence again, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment six:
Present embodiment is to make the brown rice vigor meal of 100 kilograms chicken flavor.Take by weighing 76.1 kilograms in Xian brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～105 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams, 5 kilograms of white granulated sugars, 10 kilograms of maltodextrins, 3 kilograms of refined salt, 3 kilograms of chicken meals, needed raw material is through the magnetic separation removal of impurities, the additive that is taken by weighing is sent in the mixer, incorporation time was generally 3～5 minutes, and the powder that mixes is sieved, and made it pass through 20 purpose screen clothes.In compound, add the puffed coarse rice powder then, 0.5 kilogram of freeze drying spinach sheet, 0.5 kilogram of freeze drying carrot grain, 0.3 kilogram of freeze drying chicken grain, stir, add 1 kilogram of chicken essence again, incorporation time 5～10 minutes, with the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment seven:
Present embodiment is to make the brown rice vigor meal of 100 kilograms fragrant taro local flavor.Take by weighing 16.1 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～105 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 20 kilograms of white granulated sugars, 10 kilograms of whole milk powders, 0.3 kilogram of refined salt, 20 kilograms of oatmeals, 20 kilograms in fragrant taro powder, incorporation time 5～10 minutes sent into the raw material that is taken by weighing in the mixer with coarse rice powder by 1 kilogram in fragrant taro essence, the powder that mixes is sieved, it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment eight:
Present embodiment is to make the brown rice vigor meal of 100 kilograms fragrant taro local flavor.Take by weighing 70.35 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 105～110 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 5 kilograms of whole milk powders, 0.1 kilogram of refined salt, 10 kilograms of oatmeals, 5 kilograms in fragrant taro powder, incorporation time 5～10 minutes sent into the raw material that is taken by weighing in the mixer with coarse rice powder by 0.1 kilogram in fragrant taro essence, the powder that mixes is sieved, it is passed through behind the 40 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment nine:
Present embodiment is to make the brown rice vigor meal of 100 kilograms fragrant taro local flavor.Take by weighing 43.9 kilograms in Xian brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 105～110 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams then, 15 kilograms of white granulated sugars, 8 kilograms of whole milk powders, 0.2 kilogram of refined salt, 15 kilograms of oatmeals, 15 kilograms in fragrant taro powder, incorporation time 5～10 minutes sent into the raw material that is taken by weighing in the mixer with coarse rice powder by 0.5 kilogram in fragrant taro essence, the powder that mixes is sieved, it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment ten:
Present embodiment is to make the brown rice vigor meal of 100 kilograms chocolate flavouring.Take by weighing 27.6 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～105 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 20 kilograms of white granulated sugars, 10 kilograms of whole milk powders, 1 kilogram of refined salt, 20 kilograms of oatmeals, 10 kilograms of cocoa powers, 0.5 kilogram of chocolate essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes, the powder that mixes is sieved, it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 11
Present embodiment is to make the brown rice vigor meal of 100 kilograms chocolate flavouring.Take by weighing 72.7 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 105～110 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 5 kilograms of whole milk powders, 0.1 kilogram of refined salt, 10 kilograms of oatmeals, 3 kilograms of cocoa powers, 0.1 kilogram of chocolate essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes, the powder that mixes is sieved, it is passed through behind the 40 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 12
Present embodiment is to make the brown rice vigor meal of 100 kilograms chocolate flavouring.Take by weighing 50.8 kilograms in Xian brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 105～110 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams then, 15 kilograms of white granulated sugars, 8 kilograms of whole milk powders, 0.5 kilogram of refined salt, 15 kilograms of oatmeals, 6 kilograms of cocoa powers, 0.3 kilogram of chocolate essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes, the powder that mixes is sieved, it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 13
Present embodiment is to make the brown rice vigor meal of 100 kilograms coconut milk local flavor.Take by weighing 17.6 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 30 kilograms of white granulated sugars, 1 kilogram of refined salt, 30 kilograms of oatmeals, 8 kilograms of coconut slurry powders, 1 kilogram in coconut milk essence, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 25 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 14
Present embodiment is to make the brown rice vigor meal of 100 kilograms coconut milk local flavor.Take by weighing 79.8 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 0.1 kilogram of refined salt, 10 kilograms of oatmeals, 2 kilograms of coconut slurry powders, 0.1 kilogram in coconut milk essence, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 25 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 15
Present embodiment is to make the brown rice vigor meal of 100 kilograms coconut milk local flavor.Take by weighing 54.1 kilograms in Xian brown rice by weight, at first brown rice is handled through purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 120～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 40 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams then, 15 kilograms of white granulated sugars, 0.5 kilogram of refined salt, 20 kilograms of oatmeals, 6 kilograms of coconut slurry powders, 0.5 kilogram in coconut milk essence, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 25 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 16
Present embodiment is to make the brown rice vigor meal of 100 kilograms soymilk local flavor.Take by weighing 27.05 kilograms in Xian brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 140～150 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 60 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 30 kilograms of white granulated sugars, 1 kilogram of refined salt, 30 kilograms in soya-bean milk powder, 1 kilogram in soymilk essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 17
Present embodiment is to make the brown rice vigor meal of 100 kilograms soymilk local flavor.Take by weighing 82.1 kilograms in Xian brown rice by weight, at first brown rice is handled through the selection by winnowing purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 140～145 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 0.1 kilogram of refined salt, 10 kilograms in soya-bean milk powder, 0.1 kilogram in soymilk essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes, the powder that mixes is sieved, it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 18
Present embodiment is to make the brown rice vigor meal of 100 kilograms soymilk local flavor.Take by weighing 61.2 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through artificial hand selection's purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 140～145 ℃; Carry out drying subsequently, the drying machine temperature is set in 95～100 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams, 15 kilograms of white granulated sugars, 0.5 kilogram of refined salt, 20 kilograms in soya-bean milk powder, 0.5 kilogram in soymilk essence is sent into the raw material that is taken by weighing in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 19
Present embodiment is to make the brown rice vigor meal of 100 kilograms the profound rice of heart of a lotus seed benevolence local flavor.Take by weighing 28.2 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 20 kilograms of white granulated sugars, 1 kilogram of refined salt, 20 kilograms of oatmeals, 10 kilograms of walnut powders, 10 kilograms of lotus-seed-heart powders, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 20
Present embodiment is to make the brown rice vigor meal of 100 kilograms the profound rice of heart of a lotus seed benevolence.Take by weighing 77.5 kilograms in round-grained rice brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 0.1 kilogram of refined salt, 10 kilograms of oatmeals, 2 kilograms of walnut powders, 2 kilograms of lotus-seed-heart powders, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 21
Present embodiment is to make the brown rice vigor meal of 100 kilograms the profound rice of heart of a lotus seed benevolence.Take by weighing 50 kilograms in Xian brown rice by weight, at first brown rice is handled through the selection by winnowing purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～130 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams then, 15 kilograms of white granulated sugars, 0.5 kilogram of refined salt, 15 kilograms of oatmeals, 5 kilograms of walnut powders, 5 kilograms of lotus-seed-heart powders, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 22
Present embodiment is to make the brown rice vigor meal of 100 kilograms coffee flavor.Take by weighing 38.8 kilograms in Xian brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 15 kilograms of creams then, 20 kilograms of white granulated sugars, 1 kilogram of refined salt, 20 kilograms of oatmeals, 10 kilograms of coffee powders, 1 kilogram of coffee aroma, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 20 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 23
Present embodiment is to make the brown rice vigor meal of 100 kilograms coffee flavor.Take by weighing 76.2 kilograms in Xian brown rice by weight, at first brown rice is handled through the wet concentration purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 10 kilograms of creams then, 10 kilograms of white granulated sugars, 0.1 kilogram of refined salt, 10 kilograms of oatmeals, 5 kilograms of coffee powders, 0.1 kilogram of coffee aroma, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Embodiment 24
Present embodiment is to make the brown rice vigor meal of 100 kilograms coffee flavor.Take by weighing 54 kilograms in Xian brown rice by weight, at first brown rice is handled through artificial hand selection's purification and impurity removal, with in the whole grain of the brown rice input bulking machine, it is expanded to utilize temperature and pressure to carry out then, and swelling temperature is set at 110～120 ℃; Carry out drying subsequently, the drying machine temperature is set in 100～110 ℃, and the process pulverizer is pulverized and crossed 20 eye mesh screens then, obtains expanded coarse rice powder; Take by weighing 12 kilograms of creams then, 18 kilograms of white granulated sugars, 0.6 kilogram of refined salt, 15 kilograms of oatmeals, 8 kilograms of coffee powders, 0.5 kilogram of coffee aroma, the raw material that is taken by weighing is sent in the mixer with coarse rice powder, incorporation time 5～10 minutes is sieved the powder that mixes, and it is passed through behind the 60 purpose screen clothes through the magnetic separation removal of impurities.With the brown rice vigor meal powder packing that obtains, it is the clad aluminum foil packing that finished product adopts packaged form.
Claims (10)
1. the preparation method of brown rice vigor meal, it is characterized in that: it may further comprise the steps:
(a) brown rice is carried out purified treatment;
(b) brown rice after will purifying is expanded through bulking machine, 80～150 ℃ of swelling temperatures, puffed coarse rice;
(c) with the oven dry of puffed coarse rice drying machine, 55～110 ℃ of bake out temperatures;
(d) puffed coarse rice after will drying is crushed to 20～60 orders, the puffed coarse rice powder;
(e) puffed coarse rice powder and local flavor adjusting auxiliary material are removed metallic foreign body through concentration equipment;
(f) puffed coarse rice powder and local flavor adjusting auxiliary material are mixed in puddling still, count by weight percentage, puffed coarse rice powder 13.7～80.55%, local flavor is regulated auxiliary material 86.3～19.45%, packs.
2. the preparation method of brown rice vigor meal according to claim 1, it is characterized in that: described brown rice is Xian brown rice or round-grained rice brown rice; In the described step (a), purified treatment adopts wet concentration or be selection by winnowing or be the artificial hand selection; In the described step (b), 110～130 ℃ of swelling temperatures; In the described step (c), bake out temperature is 100～110 ℃; In the described step (d), the puffed coarse rice powder is crushed to 20 orders; In the described step (f), adopt the clad aluminum foil quantitative package through automatic packaging machine.
3. a brown rice vigor is eaten, it is characterized in that: the preparation method according to claim 1 or 2 described brown rice vigor meal is made, count by weight percentage, puffed coarse rice powder 40.6～76.61%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 3.0～7.0%, maltodextrin 5.0～15.0%, white granulated sugar 1.0～10.0%, tomato meal 2.0～5.0%, powdered beef 2.0～5.0%, freeze drying spinach sheet 0.05～0.5%, freeze drying carrot grain 0.1～1.0%, freeze drying beef granules 0.2～0.5%, tomato flavour 0.02～0.2%, beef flavor 0.02～0.2%.
4. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 45.5～80.55%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 1.0～5.0%, maltodextrin 5.0～15.0%, white granulated sugar 1.0～10.0%, chicken meal 2.0～5.0%, freeze drying spinach sheet 0.1～1.0%, freeze drying carrot grain 0.1～1.0%, freeze drying chicken grain 0.2～0.5%, chicken essence 0.05～2.0%.
5. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 13.7～59.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, whole milk powder 5～10%, refined salt 0.1～0.3%, white granulated sugar 10.0～20.0%, oatmeal 10.0～20.0%, fragrant taro powder 5～20%, fragrant taro essence 0.1～1.0%.
6. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 23.5～61.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, whole milk powder 5%～10%, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20%, oatmeal 10.0%～20%, cocoa power 3-10%, chocolate essence 0.1%～0.5%.
7. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 15～67.8%, it is cream 10.0～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～30.0%, oatmeal 10.0%～30.0%, coconut slurry powder 2～8%, coconut milk essence 0.1%～1.0%.
8. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 23.0～69.8%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～30.0%, soya-bean milk powder 10.0%～30.0%, soymilk essence 0.1%～1.0%.
9. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 24.0～65.9%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20.0%, oatmeal 10.0%～20.0%, walnut powder 2.0%～10.0%, lotus-seed-heart powder 2.0%～10.0%.
10. a brown rice vigor is eaten, it is characterized in that: according to the making of claim 1 or 2 described brown rice vigor meal, count by weight percentage, puffed coarse rice powder 33.0～64.8%, it is cream 10.0%～15.0% that local flavor is regulated auxiliary material, refined salt 0.1%～1.0%, white granulated sugar 10.0%～20.0%, oatmeal 10.0%～20.0%, coffee powder 5.0%～10.0%, coffee aroma 0.1%～1.0%.
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| CN102599603A (en) * | 2012-04-09 | 2012-07-25 | 张雪忆 | Brown rice beverage and preparation method thereof |
| CN103355601A (en) * | 2013-06-19 | 2013-10-23 | 杭州唐纳兹食品有限公司 | Braised beef porridge and eating method thereof |
| CN103875770A (en) * | 2012-12-23 | 2014-06-25 | 桂林市六顺食品有限公司 | Taro cake craft production method |
| CN104187822A (en) * | 2014-07-05 | 2014-12-10 | 安徽光正食品有限公司 | Brown-rice health-preserving beef granule |
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| CN102599603A (en) * | 2012-04-09 | 2012-07-25 | 张雪忆 | Brown rice beverage and preparation method thereof |
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| CN103875770A (en) * | 2012-12-23 | 2014-06-25 | 桂林市六顺食品有限公司 | Taro cake craft production method |
| CN103355601A (en) * | 2013-06-19 | 2013-10-23 | 杭州唐纳兹食品有限公司 | Braised beef porridge and eating method thereof |
| CN103355601B (en) * | 2013-06-19 | 2015-11-25 | 杭州唐纳兹食品有限公司 | Beef with brown sauce congee and eating method thereof |
| CN104286713A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry Shiitake mushroom chicken porridge and preparation method thereof |
| CN104286708A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type preserved egg and lean meat porridge and preparation method thereof |
| CN104187822A (en) * | 2014-07-05 | 2014-12-10 | 安徽光正食品有限公司 | Brown-rice health-preserving beef granule |
| CN106418103A (en) * | 2016-10-16 | 2017-02-22 | 威海新异生物科技有限公司 | Production method of barley leaf and wheat germ compound beverage |
| CN107822109A (en) * | 2017-10-16 | 2018-03-23 | 牡丹江师范学院 | It is a kind of to be advantageous to rapid nutritious food for recovering physical function and preparation method thereof |
| CN107890028A (en) * | 2017-11-02 | 2018-04-10 | 王建翔 | A kind of nutritious food for being applied to fracture convalescence and preparation method thereof |
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Application publication date: 20110622 |